Friday, August 7, 2009

Being fresh & salsa

Mexican food became our weekly menu since we lives in California. Fragrance of cilantro leaves, smoothness of avocado and striking hot of chillies bound me with this land. California always known for great community of mexican. We inherited their passion of fresh ingredients, prepare with labor of love and of course starchy tortilla chips.

I visited Crate&Barrel yesterday and found Molcajete -stone grinder on sale. Once I tried to buy similar grinder from Java, then it was to heavy that excess my baggage allowance. The grinder quite similar, but molcajete has three legs. Javanese grinder tends to be wide and no leg with shallow surfaces. Mexican uses most for making dipping, while Javanese uses for sambals.

This summer my tiny garden prove itself to make guacamole. Well, I don't have big garden but just enough to produce tomatoes, lemons, serrano chillies. These recipe taken from simplyrecipe and mango salsa is just modification.

Perfect Guacamole

1 ripe avocado
1 serrano chillies
1 tablespoon cilantro leaves, finely chopped
1 tablespoon fresh lime
sprinkle salt
some fresh grated pepper
1/2 ripe tomatoes, seeded and pulp removed, finely chopped

Direction :
  • Cut avocado, mash in mixing bowl using fork.
  • Added chopped onion, cilantro, lime/lemob, salt and pepper.
  • Keep the chopped tomatoes separated.
  • Cover with plastic wrap on the surface of guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
  • Just before serving, add the tomatoes.
  • Serves with tortilla chips

Mango Salsa

1/2 ripe mango, cubed
some chopped sweet pepper
1/2 serrano chilli
1 tablespoon fresh lime/lemon
1 tablespoon cilantro leaves
2 tablespoon of grape fruit
salt & pepper

Mixed all ingredients and leave it chill at least half an hour before serves. It can be eat as dipping with tortilla chips or adding sour for meal.

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